Recipe: Better-Than-Tuna Salad

BETTER-THAN-TUNA SALAD

I don’t even like regular tuna salad and this lunch dish was amazing!

Here’s the recipe (from “The 30-Day Vegan Challenge”):

• Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup eggless mayonnaise
• 1 medium red bell pepper, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 2 tablespoons finely chopped fresh parsley
• 1 cup walnut halves, chopped
• 1 tbsp Dijon mustard
• Salt and freshly ground pepper to taste

Add the chickpeas to a food processor or blender and grind them down into small flaky pieces.

Finely chop all the veggies.

Combine all the ingredients except the salt and pepper and mix well.

I thought I would comment on the two different brands of eggless mayo that we’ve tried- the one on the right (the Nayonaise) is the first one we tried. It has a pretty different flavor and is a little brown in color with a jello-ish consistency. I decided to try another brand this week and found the Vegenaise in the refrigerator section at Sprouts. It actually has fat and calories which I like- it creeps me out a little when food products are fat and calorie-free. The Vegenaise has a much better consistency, is white in color, and tastes EXACTLY like real mayonaise!

Winner: Original Vegenaise!

Season with salt and pepper to taste. Serve as a salad on a bed of lettuce or as a sandwich.

Delicious, hearty and filling lunch!